Anniversary Bread

From famine bread to anniversary bread: In cooperation with the University of Hohenheim, the bakery Treiber presented a special anniversary bread starting in February. In contrast to the hunger bread from 200 years ago, it contains important whole grain - and it is be delicious. It was developed together with the Department of Process Analytics and Cereal Science at the University of Hohenheim.

Anniversary action

1 Feb 2018, 10 a.m.: Get started with the anniversary bread

Cereal scientists together with the bakery Treiber invited everyone to come bake. Famine breads as they were baked in times of crisis 200 years ago were presented together with the healthy, tasty Hohenheim anniversary bread. It can be found in the Treiber stores on Mondays, Wednesdays, and Fridays - you'll recognize it by the red anniversary band. more

Bread from 1818: Famine bread in times of need

There wasn’t always such good food available: When the University of Hohenheim was founded, bread was stretched with everything that could be mixed into the dough. After the Indonesian volcano Tambora erupted, there were failed harvests around the world and famine struck.

The cereal scientist Prof. Dr. Bernd Hitzmann baked a form of famine bread with his team during a baking action - the bread was inspired by traditional recipes from this time. The famine bread was baked in a historical wood oven like 200 years ago which made its way to the University with the help of the student organization FRESH.

Bread from 2018: Healthy and delicious

The University of Hohenheim’s charge at its founding was to counteract this famine. And sometimes, old things are renewed - as in the case of the ancient grains that PD Dr. Friedrich Longin, wheat researcher at the State Plant Breeding Institute, is working on. Spelt and emmer, both of which are in the anniversary bread, have very diverse tastes and have positive effects on health.

Spent grains, also an ingredient in the anniversary bread, is a byproduct of beer production and usually fed to livestock. However, the high-protein spent grain is very good for human nutrition, and the idea of sustainability also plays a role in including it in the bread.